North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette

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This meal was excellent! The succotash and viniagrette were fabulous. I added an extra tbl of cranberry sauce with a 1/4 cup of water to replace the cranberry juice in the viniagrette since I didn't have any. I also used regular bacon and a little of the leftover bacon grease to saute the veggies for the succotash. It turned out perfectly. The combination of flavors in the dish were fantastic. This is a keeper that I will be making again.

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This entire recipe is delicious!! The vinaigrette is to die for and makes a lot, so we're having it with a spinach salad tonight.

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I saw this recipe on URS and thought it looked great but never got around to trying it until last night. Absolutely delicious and very easy to toss together. I had homemade whole berry cranberry sauce in the freezer, threw in a few more pieces of bacon because I wanted a more pronounced smokey flavor, used baby spinach in place of arugula because that's what I had in the fridge, no grape tomatoes, and fresh corn on the cob and garbanzo beans instead of the navy beans (all these substitutions because I didn't have exactly what the recipe called for and it was marvelous.

The whole family really loved this dish. The succotash was fabulous and I'm going to serve the leftovers tonight with a grilled chicken dish.

A must try!!

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I watched this show during the day and went shopping to get the ingredients and made it for dinner. This was really easy and really delicious. I had fresh cranberries so I made my own cranberry sauce instead of using canned and I used turkey bacon instead of pork. Everyone was skeptical about succotash until they tried it and realized it was fabulous.